Chocolate Peppermint Baked Donuts ~ a decadent holiday breakfast or dessert, these baked donuts are soft and tender, with a rich chocolate glaze and crushed candy canes sprinkled on top! |

Chocolate Peppermint Baked Donuts

A decadent holiday breakfast or dessert, Chocolate Peppermint Baked Donuts are soft and tender, with a rich chocolate glaze and crushed candy canes sprinkled on top!
Course Breakfast
Cuisine American
Keyword peppermint
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 12 donuts
Calories 329kcal
Author Samantha at Five Heart Home


  • 1 3/4 cups all-purpose flour
  • 1/4 cup cornstarch
  • 3/4 cup sugar
  • 1 tablespoon cocoa powder
  • 2 teaspoons baking powder
  • 2 teaspoons instant espresso powder optional but recommended
  • 1 teaspoon salt
  • 3/4 cup milk
  • 2 eggs
  • 2 tablespoons butter melted
  • 1 teaspoon pure peppermint extract
  • 1/2 teaspoon pure vanilla extract
  • 1 cup chocolate chips approximately 6 ounces, melted and slightly cooled


  • 3 tablespoons butter I recommend salted but unsalted is also fine
  • 1 1/2 tablespoons light corn syrup
  • 3/4 cup chocolate chips
  • 1/2 teaspoon pure vanilla extract
  • Crushed candy canes


  • Adjust oven racks to center position and preheat oven to 425°F. Spray two 6-cavity donut pans with nonstick cooking spray and set aside.
  • In a large bowl, whisk together the flour and the cornstarch. Whisk in the sugar, cocoa powder, baking powder, espresso powder, and salt until well blended. Stir in the milk, eggs, butter, peppermint extract, and vanilla extract, then blend in the melted chocolate chips until the batter is smooth and combined, but do not over-mix. Evenly divide the batter between the prepared donut pans.
  • Bake for 7 to 9 minutes until the tops of the donuts spring back when lightly touched. Allow donuts to cool for 5 minutes in pans before turning them out onto a cooling rack.
  • Once the donuts are cool, prepare the glaze. Place a small saucepan over medium-low heat and melt together the butter and corn syrup. Remove the pot from the heat and add the chocolate chips, stirring until they are smooth and completely melted. Stir in the vanilla. If necessary, transfer to a bowl for dipping (or you can dip the donuts directly into the pot).
  • While the glaze is still warm and thin, dip one face of each donut into the glaze. Place glaze-side-up on a plate or cooling rack and immediately sprinkle with crushed candy canes (if the glaze starts to harden, they won't stick). For optimal flavor and texture, serve sooner than later. :)


  • My donuts rose quite a bit and some of them slightly overflowed into the center "holes." Once the donuts were cool and before I glazed them, I took a sharp pointy knife and cut out the excess donut from the center to make sure each one had a hole.
  • These donuts are best enjoyed fresh, but if you'd like to make them in advance, the donuts may be baked up to a day ahead of time. Then just before serving, make the glaze, dip them, and garnish with candy canes.
  • I have had mixed results preparing this glaze in the microwave...sometimes it turns out great and sometimes it's lumpy. So for consistently good results, I recommend making it as directed in the recipe and stirring in the chocolate chips off the heat. You may also use mini chocolate chips for even easier/quicker melting.


Calories: 329kcal | Carbohydrates: 50g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 273mg | Potassium: 129mg | Fiber: 1g | Sugar: 32g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg